Tender spatchcocked chicken marinated in a bright cilantro-lime-honey blend, grilled to juicy perfection, and topped with a fresh, sweet-tangy peach salsa. This vibrant dish balances smoky spice and fruit-forward freshness for an effortless summer meal.
Servings
Tender spatchcocked chicken marinated in a bright cilantro-lime-honey blend, grilled to juicy perfection, and topped with a fresh, sweet-tangy peach salsa. This vibrant dish balances smoky spice and fruit-forward freshness for an effortless summer meal.
Equipment
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Kitchen shears
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Large resealable plastic bag
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Grill
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Grill brush or oil
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Tongs
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Instant-read meat thermometer
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cutting board
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Chef’s Knife
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Spoon
Instructions
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In a large resealable plastic bag combine olive oil, lime juice, garlic, cilantro, honey, chili powder, kosher salt, and black pepper.
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Add the spatchcocked chicken to the bag, then massage to coat with the marinade.
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Refrigerate for at least 1 hour and up to 24 hours.
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Preheat the grill to 350°F (180°C), then oil the grates to prevent sticking.
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Place the chicken on the grill breast side down, then grill for 6-8 minutes over direct heat.
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Flip the chicken, then baste with marinade left in the bag, and move it to indirect heat.
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Cook for 30-40 minutes or until the thickest part of the breast reaches 165°F (74°C).
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Remove the chicken then let it rest for 10 minutes before carving.
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While the chicken rests, in a mixing bowl combine peaches, jalapeño, cilantro, lime juice, red onion and salt then stir gently.
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Transfer the carved chicken to a platter then spoon the peach salsa over the top or serve it alongside.
Notes:
- Use regular olive oil, not extra-virgin, for a cleaner grill flavor.
- Discard any leftover marinade that has touched raw chicken.
- Choose ripe but firm peaches for the best salsa texture.
- To adjust heat, remove jalapeño seeds or add more for extra spice.
- Store leftover chicken, separately from the peach salsa, in an airtight container in the fridge for up to 4 days. Leftovers make excellent tacos. The salsa is best if enjoyed right away, but can be refrigerated for up to 3 days as well.
Nutrition Information
Serving: 0.25 chicken plus salsa, Calories: 581kcal, Carbohydrates: 21g, Protein: 37g, Fat: 40g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 20g, Trans Fat: 0.2g, Cholesterol: 143mg, Sodium: 1051mg, Potassium: 592mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1285IU, Vitamin C: 25mg, Calcium: 58mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen